White Chocolate Panna Cotta with Strawberry Coulis

However, the high cocoa butter content of white chocolate does lend well to the silken texture of panna cotta. Gelatin solidifies the custard allowing for the dramatic presentation, yet melts to the tongue. The panna cotta sits atop a film of strawberry coulis, a French term for an uncooked fruit sauce pureed and strained through a fine strainer. Additionally, the lemon juice, provides an acidic touch which cuts through the cream laden custard.